Asparagus Popover

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Bake Time: 20 min

• 1 pound asparagus
• 2 tablespoons butter
• 1/2 cup milk
• 3 large eggs, at room temperature
• 1/2 cup flour
• Salt and pepper
• Pinch sugar
• 3 ounces gruyère or Swiss cheese, shredded (1 cup loosely packed)

1. Position a rack in the lower third of the oven and preheat to 425°. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.
2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.
3. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.
4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes. Top with the remaining cheese.

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French Onion Soup

Recipe courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 28 minutes
Broil: 7 minutes

• 3 tablespoons unsalted butter
• 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
• 1 teaspoon sugar
• 2 teaspoons all-purpose flour
• 2 cans (14-1/2 ounces each) beef broth (not condensed) (see Note)
• 1/4 cup sherry or red wine
• 6 1/2-inch thick sliced French bread, cut on a slight diagonal
• 1/4 pound Gruyere or Swiss cheese

1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note: Try reduced-sodium broth, if desired.

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